Bamboo Shoots

Bamboo shoots are the emerging sprouts of bamboo, harvested just as they push through the soil. They have a mild, slightly sweet flavour and a satisfying crunch that holds up well in cooking. Fresh shoots need peeling and boiling before use to remove natural bitterness, while tinned shoots — the form most commonly found in Australian shops — are pre-cooked and ready to use.

They’re a staple ingredient across East and Southeast Asian cuisines, appearing in stir-fries, curries, soups, and spring rolls. In Australian kitchens, they turn up most often in Thai and Chinese-style dishes. Their neutral flavour makes them good at absorbing the sauces and seasonings around them, while their texture provides contrast.

Fresh bamboo shoots are occasionally available at Asian grocers, particularly in spring. Tinned bamboo shoots in water are the most widely available form and work well in most recipes.